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Meat Sommelier. Wagyu Meister
Japan
Chugoku
Okayama
Tiyagyu
Country:
Region:
Prefecture:
Location:
Japanese Black
Fullblood
Breed purity:
Breed:
3rd grade or higher, 4th grade or higher is Tokusen Tiyagyu
Requirement:
Source of information & credits:
The Roots of Japanese Wagyu: Chiya Beef
Chiya Beef (Chiyagyu) is a Japanese Black cattle breed that inherits the bloodline of the oldest tsuru (lineage) cattle, originating from Niimi City. It is considered the root of many wagyu brands across Japan. Raised in the bountiful natural environment of the Chugoku Mountains, Chiya Beef has been carefully improved over centuries, maintaining its history and tradition since the Edo period.
Chiya Beef is renowned for its perfect balance of marbling and lean meat, delivering an exceptional taste and tenderness. From calf production to beef shipment, the entire process is handled consistently, and the beef is available through direct outlets and yakiniku (grilled meat) restaurants. This dedication ensures the highest quality in every cut.
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